Crispy Panko Za’atar Salmon with Lemony Jeweled Couscous

Salmon is a crowd-pleaser and in this recipe the popular fish gets a crunch boost from flavorful panko that’s liberally browned in butter with za’atar. There’s flavor at every step— even the egg mixture incorporates mayonnaise and Dijon. If you can find Japanese Kewpie mayo I’d recommend using it here— the creaminess and depth of flavor is unbeatable. Couscous also is one of the quickest cooking starches around— about 5 minutes— and I’ve studded it with jewel-like pomegranate seeds and golden raisins along with crunchy pinenuts. The salmon can be coated and then frozen (first on a sheet pan, then in a Ziploc) and cooked directly from frozen— just add 3-4 minutes to the cook time.

Crispy Panko Zatar Salmon with Couscous Peter Som

Serves 4

INGREDIENTS

4 salmon fillets, skin removed
3 cups panko
4 tbsp za’atar, divided
2 tsp mustard powder
2 tbsp unsalted butter
3 tbsp olive oil, divided
3 large eggs
⅓ cup mayonnaise (Kewpie recommended)
2 tbsp Dijon
1 cup couscous
1 cup water
1 tbsp lemon zest
¼ cup pomegranate seeds
¼ cup golden raisins
¼ cup pinenuts, toasted
2 cups baby spinach (packed)
Kosher salt and freshly ground black pepper
Flat leaf parsley, for garnish
Flaky sea salt, for finishing

METHOD

Preheat oven to 425F.

In a non-stick skillet over medium heat, melt butter and 2 tbsp olive oil. Add panko, 3 tbsp za’atar, mustard powder and sauté— stirring frequently, until panko is golden brown. Transfer to a shallow bowl and let cool.

In a second shallow bowl, whisk together eggs, mayonnaise, and mustard. Season with salt and pepper.

Dredge salmon in egg mixture, then coat with panko, patting panko onto all sides of fillet. Repeat with remaining fillets and arrange on a parchment lined sheet pan. Bake for 15-18 minutes.

Meanwhile, make the couscous. In a medium pot, add water and olive oil along with salt and pepper and bring to a boil. Stir in couscous, cover with a lid and remove from heat. Let sit for 5 minutes then fluff with a fork. Fold in remaining 1 tbsp za’atar, lemon zest, pomegranate seeds, golden raisins, pinenuts and spinach.

Add couscous to a serving platter then top with salmon. Finish with flaky sea salt, garnish with parsley and serve.

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